Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis

Grapefruit has attracted much attention as a functional fruit, of which “Cocktail” is a special variety with low acidity. The present study aimed to investigate the effects of alcoholic fermentation on the non-volatile and volatile compounds of “Cocktail” grapefruit juice. To analyze, a non-targeted...

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Detalles Bibliográficos
Autores principales: Cao, Xuedan, Ru, Shuijiang, Fang, Xiugui, Li, Yi, Wang, Tianyu, Lyu, Xiamin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9554462/
https://www.ncbi.nlm.nih.gov/pubmed/36245492
http://dx.doi.org/10.3389/fnut.2022.1015924

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9554462/
https://www.ncbi.nlm.nih.gov/pubmed/36245492
http://dx.doi.org/10.3389/fnut.2022.1015924

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